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Green Chile Chicken Chili

The prep work for this chili is easy thanks to several pantry staples. It’s loaded with shredded chicken and beans. The spicy heat can be tamed a bit by cool sour cream. —Fred Lockwood, Plano, Texas
  • Total Time
    Prep: 25 min. Cook: 5 hours
  • Makes
    10 servings (3-1/2 quarts)


  • 4 bone-in chicken breast halves (14 ounces each)
  • 2 medium onions, chopped
  • 2 medium green peppers, chopped
  • 1 cup pickled jalapeno slices
  • 1 can (4 ounces) chopped green chiles
  • 2 jars (16 ounces each) salsa verde
  • 2 cans (15-1/2 ounces each) navy beans, rinsed and drained
  • 1 cup sour cream
  • 1/2 cup minced fresh cilantro
  • Optional toppings: Shredded Colby-Monterey Jack cheese, sour cream and crushed tortilla chips


  • Place the chicken, onions, peppers, jalapenos and chiles in a 5- or 6-qt. slow cooker. Pour salsa over top. Cover and cook on low 5-6 hours or until chicken is tender.
  • Remove chicken; cool slightly. Shred chicken with 2 forks, discarding skin and bones; return meat to slow cooker. Stir in the beans, sour cream and cilantro; heat through. Serve with toppings as desired.
    Freeze option: Before adding sour cream, cilantro and toppings, cool chili. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Stir in sour cream and cilantro. Serve with toppings as desired.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
1-1/3 cups: 320 calories, 7g fat (4g saturated fat), 79mg cholesterol, 1187mg sodium, 30g carbohydrate (5g sugars, 7g fiber), 32g protein.

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  • gigiatl
    Jan 5, 2020

    Great recipe ...thanks Fred. I did use boneless chicken breasts and that makes the shredding quick and easy. Also added one addl can of beans that I mashed.

  • Kamie
    Oct 11, 2019

    This was so good and so easy! I used boneless, skinless chicken breasts and fat free sour cream. We don’t like too much heat so used banana peppers with a tea spoon of crushed red pepper and a peach pineapple salsa. My new favorite chili for sure.

  • Martha
    Sep 30, 2019

    This was delicious and easy to make. I will make it again.

  • Michelle
    Mar 26, 2018

    I made this for my family! It is hearty n amazing! Serve with a salad n rolls! This is a great recipe!

  • MaryCateM
    Nov 13, 2017

    Smelled amazing but we really didn't care for it.

  • Norene
    Feb 8, 2017

    Very usable recipe. Made half batch in 3.5 quart show cooker; used boneless skinless chicken breast (probably more than recipe asked for, didn't weigh it - didn't have to defat at any stage). 1st meal: used as chili soup, garnished with fritos. 2nd meal: with slotted spoon used some cooked mixture to fill 6 corn tortillas and added cheddar-jack cheese to create enchiladas; served with salad. 3rd meal: to remainder cooked mixture added 14.5 oz can chicken broth and about 2 cups home-frozen corn and a bit of salt to create what my husband called "a tasty soup". I love these types of recipes that can make PlannedOver meals to throw together in a jiffy.

  • pattednajoann
    Jan 9, 2017

    Hubby raved about this chilli! He can't take much spicy heat, but surprisingly this wasn't real hot. I cut the pickled jalapenos to 1/4 cup and added an extra can of beans. Didn't add sour cream or cilantro. Didn't need it. Can't wait for leftovers!

  • dnnbntng
    Nov 1, 2016

    Threw all the ingredients in my crock pot after work on Friday, I used less onions and peppers (just my preference), added a little cumin for more of that chili flavor, some chopped up boneless chicken breast and a couple cans of white chili beans. The house smelled heavenly walking in after my sons Friday night football game. It was delicious but a little spicy, but the sour cream does tame the heat quite a bit. Gave it 4 stars because all the kids didn't like it, it wasn't "chili" enough for them.

  • koenigsfm
    Aug 22, 2016

    I don't understand any negative reviews. I make this at least once a month and it lasts a couple of days (barely). I've followed the recipe to a "T" and made variations (mostly removing jalape?os and chiles from the main dish, saving them as a topping, as the hubby can't handle the heat) and make with fresh salsa verde, vice a jarred-version (which is delicious), because the hubby can't handle the "medium" heat. Easy, budget friendly, and soooooo yummy! Thanks!

  • angcy
    Feb 20, 2016

    This is not our favorite.